Southwest Chopped Salad with Chorizo, Cotija & Crispy Tortilla Chips

Equal parts fresh and satisfying, this colorful chopped salad is loaded with summer vegetables, cotija, and plenty of Southwestern flavor. 

Ingredients:
6 cups seasonal greens
2 Skagit River Ranch chorizo sausage links
1½ cups cooked Central Bean Co. black beans
1 medium zucchini, diced
2 green onions, sliced
¾ cup Familia del Norte Cotija cheese, crumbled
1 cup crushed DeCasa Corn Tortilla Chips
¼ cup chopped fresh cilantro

Lime-Cilantro Dressing:
¼ cup olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 teaspoon honey
1 small garlic clove, grated
2 tablespoons chopped cilantro
Salt and freshly ground black pepper

Method:
1. Cook the chorizo in a skillet over medium heat until browned and cooked through, breaking it into bite-sized crumbles. Transfer to a paper towel-lined plate.

2. In the same skillet, sauté the diced zucchini for 3–4 minutes until just tender but still slightly crisp. Allow both to cool slightly.

3. Whisk together all of the dressing ingredients until well combined. Season to taste with salt and pepper.

4. In a large serving bowl, combine the greens, black beans, zucchini, green onions, chorizo, cotija, and cilantro. Drizzle with the dressing and toss gently to coat. Just before serving, sprinkle the crushed tortilla chips over the top for crunch.